Dessert

Chocolate Crinkle Cookies Recipe

ByThomas Greene December 3, 2025December 3, 2025

Introduction

Chocolate Crinkle Cookies are soft, fudgy, and coated in a delicate layer of powdered sugar that cracks beautifully during baking. These chewy treats are perfect for satisfying your chocolate cravings with a fun, snow-dusted appearance.

The image shows three round chocolate crinkle cookies on an old, stained baking tray. Each cookie has a cracked, dark brown base layer covered with a thick, uneven layer of white powdered sugar that has cracked apart, revealing the chocolate beneath. The cookies are arranged in a line, with the closest one in clear focus and the others fading softly in the background. The baking tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup salted butter, softened
½ cup light brown sugar
½ cup white granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened cocoa powder
1¾ cups all-purpose flour
½ cup miniature chocolate chips
1 cup powdered sugar, sifted

Instructions

Step 1: In a mixing bowl, combine the softened butter, light brown sugar, and white granulated sugar. Cream together on high speed for 2 to 3 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
Step 2: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: In a separate small bowl, whisk together the baking soda, salt, cocoa powder, and all-purpose flour. Gradually add this dry mixture to the wet ingredients and mix slowly until just combined with no flour pockets remaining.
Step 4: Fold in the miniature chocolate chips. The dough will be sticky and soft. Use a spatula to spread the dough thinly up the sides of the bowl to help speed up chilling.
Step 5: Cover the dough and refrigerate for 30 minutes. Meanwhile, preheat your oven to 350 °F (175 °C) and prepare a baking sheet with a silicone baking mat or spray with cooking spray. Sift the powdered sugar into a bowl.
Step 6: Scoop chilled dough into balls and place each directly into the sifted powdered sugar. Roll the dough balls with a spoon to coat them evenly.
Step 7: Transfer the coated dough balls to the prepared baking sheet, spacing them a few inches apart. Bake for 8 to 10 minutes, or until the cookies have spread and developed crackled tops. Let them cool on the sheet for 10 minutes before serving.

Tips & Variations

For a richer flavor, substitute half of the cocoa powder with melted dark chocolate.
Chill the dough longer for thicker cookies that spread less during baking.
Add a pinch of espresso powder to enhance the chocolate flavor without adding coffee taste.
Use regular-sized chocolate chips if miniature ones aren’t available; just adjust mixing time accordingly.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, let them thaw at room temperature or warm briefly in the oven to restore freshness.

How to Serve

A close-up of a stack of four round chocolate crinkle cookies, each cookie showing a cracked dark brown surface with a thick, uneven layer of white powdered sugar covering the top, creating a rough texture. The cookies are slightly thick and soft-looking, stacked directly on a white marbled textured surface. The background is softly blurred with hints of more cookies in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter but be sure to add a bit more salt to the dough to balance the flavors properly.

Why do the cookies crack and what causes the crinkle effect?

The crinkle effect happens because the cookie dough is rolled in powdered sugar and then spreads in the oven, causing the sugar to crack. This occurs due to the contrast between the spreading dough and the sugar coating.